OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 58. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-02-01 to 2025-02-01.)

Article	Citations
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	314
Issue Information	203
Strategies for the identification and sensory evaluation of volatile constituents in wine	180
The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?	173
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies	169
Advancements and greenification potential of magnetic molecularly imprinted polymers for chromatographic analysis of veterinary drug residues in milk	155
Biodegradable active materials containing phenolic acids for food packaging applications	141
Extraction of protein from food waste: An overview of current status and opportunities	122
Applications of bioactive compounds extracted from olive industry wastes: A review	119
	117
Front Cover: Cover Image, Volume 21, Issue 6	117
Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning	110
Issue Information	109
	104
	103
Organizational unlearning: A risky food safety strategy?	102
Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety	102
Progress in micellar casein concentrate: Production and applications	102
Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress	101
Back Cover: Cover Image, Volume 21, Issue 2	97
Front Cover: Cover Image, Volume 21, Issue 5	93
Front Cover: Cover Image, Volume 22, Issue 3	92
Giving Credit Where Credit is Due	92
Fostering Success	92
Animal‐derived food allergen: A review on the available crystal structure and new insights into structural epitope	91

Additional Cover: Cover Image, Volume 23, Issue 3	90
Improving the microbiological safety and quality of aquatic products using nonthermal processing	89
Upconversion nanoparticles‐modified aptasensors for highly sensitive mycotoxin detection for food quality and safety	87
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices	87
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	86
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation	84
Mycoproteins and their health‐promoting properties: Fusarium species and beyond	82
Food‐grade carrageenans and their implications in health and disease	81
Analytical strategies for the determination of biogenic amines in dairy products	80
	79
Wrapping up the 22nd year of Comprehensive Reviews	77
	77
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	75
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications	75
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	75
Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review	73
Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New Zealand	71
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	71
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	71
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studies	70
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends	69
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	67
Pulse‐based snacks as functional foods: Processing challenges and biological potential	66
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review	65
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes	64
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	64
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	63
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties	62
Peptide hydrogels: Synthesis, properties, and applications in food science	62
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	62
Effects of the consumption of guarana on human health: A narrative review	61
The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review	58
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	58
Role of encapsulation on the bioavailability of omega‐3 fatty acids	58